by Cynthia | Jun 7, 2017 | drinks
I was first introduced to this syrup by heritage volunteer cook, Nancy Woods from our local museum, Macaulay House. She was kind enough to share her prized recipe with me. I’ve adapted it to make it a less sweet and incorporated local maple syrup and honey. This...
by Cynthia | Mar 29, 2017 | Appetizers
The caramelized apples give this chicken liver pate a hint of sweetness. Print Recipe Chicken Liver & Apple Pate Course Appetizer Servings Ingredients 3 tablespoons unsalted butter2 tablespoons sunflower or grape seed oil2 small apples peeled, cored and chopped2...
by Cynthia | Dec 15, 2016 | Desserts
1 cup unsalted cultured butter 2/3 cups cane or white sugar 1 egg yolk 1 teaspoon vanilla bean paste or extract 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon kosher salt Topping 4 tablespoons cane sugar 4 tablespoons Maldon sea salt flakes (crushed)* ¼...
by Cynthia | Aug 31, 2016 | Mains
Serves 4 to 6 2 fillets of fresh Ontario pickerel ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons of sunflower oil ¼ cup of shallots, finely chopped 2 cloves of garlic crushed 4 cups cherry tomatoes, rough chop 1 tablespoon of capers 12 black olives, pitted and...
by Cynthia | Feb 17, 2016 | Desserts
Crust 1 ½ cups graham cracker crumbs ¼ cup melted butter Cheese Filling 500 grams cream cheese (room temperature) 4 large eggs (separated) ½ cup cane sugar zest from one large lemon 3 teaspoons cardamon powder (optional) 2 teaspoons vanilla extract Cream layer 1 ½...
